Method for manufacturing processed soybean beverage

Abstract

The purpose of the present invention is to provide a novel technology for altering the soybean flavor of a soybean beverage and improving the palatability of the soybean beverage. In the present invention, a nut-like flavor is imparted to a processed soybean beverage obtained according to a method for manufacturing the processed soybean beverage that includes a step for causing laccase to act on the soybean beverage.

1 . A method for manufacturing a processed soybean food or beverage product, the method comprising a step of causing a multi-copper oxidase to act on a soybean food or beverage product. 
     
     
         2 . The method according to  claim 1 , wherein the soybean food or beverage product is soy milk. 
     
     
         3 . The method according to  claim 1 , wherein the multi-copper oxidase is a laccase. 
     
     
         4 . The method according to  claim 3 , wherein the laccase is derived from the genus  Trametes.    
     
     
         5 . The method according to  claim 1 , wherein a protein content of the soybean food or beverage product is 1 g/100 ml or more. 
     
     
         6 . The method according to  claim 1 , wherein the processed soybean food or beverage product is a beverage having a viscosity of 1 to 20 mPa·s. 
     
     
         7 . A nut-like flavor-imparting agent for a soybean food or beverage product, comprising a multi-copper oxidase.